Corn Chowder

Corn Chowder

2 tablespoons butter

1 cup onions, chopped

3 red potatoes, halved or quartered, depending on size

1 large carrot, chopped

½ cup celery, chopped

1 sweet red bell pepper, minced

4 cups sweet corn

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme

½ teaspoon dried basil

1 to 2 cups veggie stock

1 cup evaporated milk

1. In a medium soup kettle begin cooking onions, potatoes, and carrot in the butter over medium-low heat for 10 to 15 minutes, stirring constantly.

2. Add celery and keep cooking for 5 to 10 minutes. 

3. Add peppers, corn, and seasonings. 

4. Stir well and cover. 

5. Reduce heat, letting it cook for 5 to 10 minutes.

Yellow Pepper Cream Soup

Yellow Pepper Cream Soup

 

16 yellow bell peppers

4 quartered onions

4 cups condensed milk

½ cup lemon juice

½ cup miso

¼ cup cilantro, chopped

1 teaspoon of fennel 

12 sprigs of cilantro for garnish

1.  Preheat oven 325ºF.

2.  Wash, dry, half and seed peppers, rub skins with oil.

3.  Place pepper halves on a baking sheet along with onion quarters and roast for 30-40 minutes or until pepper skins are soft and begin to shrivel and onion becomes golden brown.

4.  Remove veggies from oven and place peppers in a brown paper bag to steam 10 minutes.

5.  When cool, remove loosened skins from peppers.

6.  In a blender, combine peppers, onion, milk, lemon juice, miso, cilantro, and fennel and blend until smooth.

7.  Serve hot or cold and garnish with cilantro.

Fresh Herb Frittata

Fresh Herb Frittata

2 tablespoons unsalted butter

2 tablespoons minced chives

1 ½ cups fresh herbs and greens, torn into small pieces

12 large eggs

6 tablespoons milk

1 tablespoon flour

2 tablespoons grated Asiago

Freshly ground black pepper

1.  Thoroughly butter the bottom and sides of an 8-inch nonstick skillet.

2.  If 2 tablespoons are not sufficient, use more butter.

3.  Place the pan over low heat; when the butter becomes warm, add the chives.

4.  Heat gently, just until they give off a little fragrance.

5.  Add the herbs and greens and, if necessary, a little more butter.

6.  Stir so that all the flavors mingle.

7.  While the greens are heating, beat the eggs, milk, flour, cheese, and a little pepper into a large bowl.

8.  Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan for 8 to 10 minutes.

9.  Cook for another 4–5 minutes under a preheated hot broiler, until the top is golden.

10.  Slide the frittata onto a dish for serving.

11.  Cut into wedges before serving.

Roasted Shallot and Walnut Soup

Roasted Shallot and Walnut Soup

1 pound shallots, peeled

2 cloves garlic, peeled

1 tablespoon walnut oil

1 teaspoon fresh thyme

3 cup vegetable stock

6 tablespoon chopped toasted walnuts

½ cup evaporated milk

Salt & pepper

Fresh thyme leaves for garnish

Freshly grated Parmesan cheese

1.  Preheat oven to 450 F. In a large bowl, toss shallots and garlic with walnut oil.

2.  Transfer to a baking dish large enough to hold shallots and garlic in a single layer.

3.  Sprinkle with thyme and roast for 25 to 30 minutes, stirring occasionally, until vegetables are

     tender and somewhat browned.

4.  In a large pot, combine roasted shallots and garlic with vegetable stock.

5.  Bring to a boil, then reduce heat and simmer until shallots and garlic are very soft, about 20

     minutes.

6.  Turn off the heat and let cool somewhat. 

7.  In a food processor, puree soup and walnuts; return to pot.

8.  Add evaporated milk, if desired, and salt and pepper to taste. Reheat gently.

9.  Top each serving with a sprigs of fresh thyme and Parmesan cheese.

Pumpkin Pie Pudding

Pumpkin Pie Pudding

2 cups milk

¾ cup dark brown sugar

 ¼ cup arrowroot

2 large eggs

1 cup canned pumpkin

 ¼ teaspoon salt

¼ teaspoon pumpkin spice

¼ cup of candied ginger, minced

6 tablespoons of whipped cream

2 tablespoons walnuts, toasted and chopped

1.      Whisk milk, sugar, and arrowroot in a large saucepan; bring to a boil.

2.      Boil 3 minutes, whisking constantly.

3.      Beat eggs with a whisk in a large bowl.

4.      Gradually add half the hot milk mixture to the beaten eggs.

5.      Return milk-egg mixture to pan.

6.      Cook over medium heat 3 minutes, or until thick, whisking constantly.

7.      Remove from heat; stir in pumpkin, salt, pumpkin spice, and half of the candied ginger.

8.      Spoon evenly into 6 custard cups.

9.      Let cool, and chill for about 30 minutes, or until pudding is set.

10. Garnish with whipped cream, candied ginger, and walnuts.

Roasted Garlic Soup

      Roasted Garlic Soup

2 large garlic heads, whole, unpeeled

1 clove garlic, minced

3 tablespoons olive oil

2 bay leaves

1 tablespoon butter

2 cups onion, minced

1 cup carrots, minced

1 large potato, cubed

4 cups veggie stock

½ cup dry white wine

1 teaspoon thyme

Dash of nutmeg

1 teaspoon salt

½ teaspoon pepper

¼ cup evaporated milk
Chives, chopped

1.  Preheat oven to 350 degrees F.

      2. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed.   

      3.  Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil.

      4. Add the bay leaves and fold the foil to form a packet.

      5. Place the packet in the oven and bake for 45 minutes. Cool slightly.

      6. In a small bowl, squeeze the garlic head until all of the roasted flesh is released.

      7. Discard outer husks and bay leaves.

      8. In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucent--about 4 minutes.

      9. Add the carrots and continue to cook for 5 more minutes.   

     10. Add the minced garlic and cook for 2 minutes.

     11. Stir in the potato, veggie stock, white wine, roasted garlic, thyme, nutmeg, salt, and pepper.

     12. Cover and bring the soup to a boil.

     13. Reduce heat to medium low and continue to cook for 35 minutes.

     14. Using a blender, purée the soup in small batches until smooth.

     15. Return the soup to the saucepan over medium heat and whisk in the evaporated milk.

     16. Heat until warmed. Do not boil. 

     17. Garnish with chives and cracked black pepper.

White Winter Soup

White Winter Soup

	1	onion
	3	medium leeks
	2	tablespoon butter
	1 1	tablespoon olive oil teaspoon of sage
	1	large or 2 medium potatoes
	1	small cauliflower
	½	head celery root
	3½	cups vegetable stock
		salt and black pepper
	2	cups evaporated milk fresh chives, chopped as garnish

1. Peel and chop the onion. 
2. Clean the leeks and slice them about ⅜ inch thick.
3. Put the butter and oil in the saucepan and turn the heat on low. 
4. Add the sage, onion, and leeks, cover, and cook the vegetables gently for a few minutes so that they soften.
5. Peel the potatoes and cut into small cubes. 
6. Cut the thick stem out of the cauliflower and discard it. 
7. Break the cauliflower into florets.
8. At the last minute, peel the celery root thickly so that you’re left with just the white flesh (like a banana, celeriac turns brown very quickly once it’s been cut). 
9. Chop this into cubes and add to the pan, with the cauliflower and potatoes — as well as the stock, a pinch of salt, and a twist of pepper. 
10. Stir well and bring to a boil, then reduce the heat and simmer gently until the vegetables are tender; 15 minutes should be enough.
11. Stir in the cold milk, then turn off the heat and let the soup cool for at least 15 minutes. 
12. Puree the soup in the blender a few ladlefuls at a time. 
13. You can either reheat it now, to serve immediately or chill it in the fridge and use within 5 days.
14. Return the soup to the pan and reheat gently but thoroughly. it doesn’t need to boil again, but it should be piping hot. 
15. Check the seasoning and add more salt and pepper if necessary.
16. Garnish with some chopped chives. 

Chunky Tomato Red Pepper Soup

Chunky Tomato Red Pepper Soup

2 tablespoons butter

2 medium red bell peppers, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons tomato paste

 1 teaspoon smoked paprika

2 cups plum tomatoes, chopped

¼ cup fresh basil, minced

1 teaspoon of fresh dill, chopped

1 ½ cups vegetable broth

1 teaspoon honey

½ tablespoon salt

½ teaspoon cracked pepper

1/3 cup evaporated milk

1/3 cup chopped fresh basil

4 slices sourdough bread

1 clove garlic

1 ¼ cups shredded aged Cheddar cheese

1. Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat 10 minutes until golden and tender.

2. Stir in garlic, tomato paste, and paprika and cook, stirring constantly, 1 minute.

3. Stir in tomatoes, basil, dill, broth, and honey.

4. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. 

5. Stir in milk; season with salt and pepper.

7. Rub bread with garlic clove.

8. Place on a baking sheet; sprinkle with cheese.

9. Broil 2 minutes or until cheese is melted and golden.

10. Let stand 1 minute; cut into 1 ½ inch pieces

11. Top soup with chopped basil and grilled cheese croutons.